Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Ready in 1 hour

My take on simple and delicious, this recipe can be refrigerated for later use or eaten when you make it!

"My family loved this dish! It's a great way to use up leftover chicken too. I didn't have any cream cheese, so substituted with 'Laughing Cow' (1 Swiss, 1 Blue Cheese), and it came out great. Given the nutritional difference, I may do that all the time. In any case it got raves from my crew and I will definitely be preparing this again. Thanks for sharing!"

- DrgnHrt

Tip: Another recipe with the exact-same name "Creamy Chicken Enchiladas" ranks higher.

4.5 avg, 36 review(s) 83% would make again

Ingredients

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2 large onions; thinly sliced
4 cloves Garlic; minced
2 cups cooked chicken
1/2 cup Tomatoes; chopped
6 ounces cream cheese; fat free, cubed
1 tablespoon Butter
12 small tortilla; whole wheat 96% fat free flour
12 ounces enchilada sauce; green
8 ounces cheddar cheese; lowfat, shredded

Original recipe makes 12

Servings  

Preparation

In a wide frying pan over medium heat, cook the onions in butter, for 10 minutes. Add the garlic. Stir frequently to keep onions from burning. Cook an additional 10 minutes. Remove from heat and add chicken, tomatoes, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375°F.

If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

You may certainly use the full fat versions of the ingredients and regular flour tortillas. If you like it hot, add as much heat as you like with peppers or salsa.

Credits

Added on Award Medal
Verified by stevemur

Really spot on chicken enchiladas! photo by cybergranny cybergranny

photo by DrgnHrt DrgnHrt

photo by Squeaka Squeaka

photo by mya69 mya69

photo by laladyem laladyem

Calories Per Serving: 296 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"If you like it, you might also try this  Chicken & cheese-Stuffed tortillas topped with a cheesy, creamy enchilada sauce. What's not to like?" Firebyrd Firebyrd

Link in another recipe. What would you serve with this?

Reviews for Creamy Chicken Enchiladas All 36 reviews

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Reviews

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Used green and red peppers instead of tomatoes Loved it
Dizzy337 4 days 3 hours ago
If your not a huge fan of cream cheese this is not for you. I like cream cheese but this was not good!!
michelle_meiller 3 months ago
We loved it! The only thing I didn't different was to used a can of Rotel's with Green Chiles instead of just tomatoes. Easy and delicious! Thank you!
Deh43 6 months ago
Didn't Chang a thing. It was amazing!
tmariethompson 9 months ago
Very delicious. I used some habanero cheese on top for a little spice. My daughter loved it. We will make these again!
cook677 9 months ago
So delicious! Even the super picky boyfriend loved these! Definitely a new favorite.
caylacakes 11 month ago
janiet719 11 month ago
Didn't particularly care for this. Will not make again.
JThacik 11 month ago
I added a can of diced green chiles to the pan when mixing everything in ( making filling). So good!
hollyloveland 1 year ago
I make this at least twice a month! It's very good!
Dearborn 1 year ago
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